Tuesday, May 26, 2015

Paleo Dark Rye Bread

Surprisingly easy and tasty. I used powdered fenchel instead of caraway seeds and it gives a super special twist. Great served at any meal!

I must admit I stopped regularly baking with almond flour for a few reasons:
- it always left some “sandy” texture when chewing
- sometimes I want a saltier bread, and it leaves some sweetness
- it’s expensive

On the other hand, I enjoyed the last batch of almond flour I had ‘til the last slice! I’m definitely gonna try this with a gluten-free flour mix.

From Elana's Pantry

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